Cushaws Squash Or Potato Pumpkin Preserves

Wash the outside of the pumpkin clean; then cut it into pieces about 3 inches square, and place in a preserving kettle of about 1 gallon capacity, with 1 cup water and 1 1/2 to 2 cups honey. Cook slowly until the water and honey become a thick syrup, and the pumpkin well done and candied.

Baked Squash

Peel and slice the squash into pieces about 1/2 inch thick. Place slices in the bottom of a large bread pan. Dot each slice with a generous piece of butter; strew honey over squash, 1 teaspoon to each slice; then pour in enough hot water to cover the bottom of the pan. After cooking on the top of the range for 10 or 15 minutes, turn each slice with a knife and boil until tender. More hot water may have to be added. Place the pan in the oven and let the squash take on a delicate brown. Serve at once after removing from the pan.

Summer Squash

The white, scalloped ones are the best. Take them before the rind or seeds become hard. Wash and cut in small pieces. Boil in clear water until tender enough to mash; place in a colander and drain.

Winter Squash

Cut in pieces, remove seeds and pare as thin as possible; steam or boil until soft and tender. Drain and press well, mash with butter, salt, pepper and sugar. Cook summer squash the same way. If extremely tender they need not be pared.